Mashed Sweet and Russet Potatoes with Herbs

In this healthful mash, the sweet potatoes meet russets, which contain about 30 milligrams of vitamin C per eight-ounce spud.

Level:
Moderate

Serves:
4

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Ingredients

½ tsp. extra-virgin olive oil

1 tbsp. unsalted butter

2 tbsp. coarsely chopped fresh flat-leaf parsley

1 tbsp. finely chopped fresh sage

1¾ tsp. Coarse salt

½ c. plain low-fat yogurt

4 clove garlic (do not peel)

2 medium sweet potatoes

2 medium russet potatoes

Pinch of freshly ground pepper

Directions

Preheat oven to 400 degrees F, with racks in center and lower thirds. Put garlic on a small piece of foil; drizzle with oil. Fold to form a packet, and crimp edges to seal. Place garlic packet and the potatoes on center rack; place a baking sheet on lower rack to catch the juices.

Bake, flipping halfway through, until the sweet potatoes are very tender when pierced with the tip of a knife, about 45 minutes. Remove sweet potatoes and garlic from oven; set aside. Continue to bake russet potatoes until very tender, about 15 minutes more. Remove from oven; let cool slightly, about 5 minutes.

Peel potatoes. Pass through a ricer or a food mill into a medium bowl. Squeeze garlic from skins into bowl with potatoes. Stir in butter, parsley, sage, salt, and pepper. Stir in yogurt, and serve.